One of the best things about pie is the crust. You can make your own using our Pie Dough recipe or buy it from the store. Follow these steps to get your flaky, buttery goodness looking ready for pie!
Before pie dough goes into the pie plate, it needs to be rolled into a flat, even circle. Follow these two easy steps to roll out homemade pie dough. Be sure to start with pie dough that has been refrigerated for at least 2 hours or up to 2 days, unless you’re making Pumpkin Pie. (If you’re making Pumpkin Pie, immediately roll out, shape, and blind bake your pie dough.
You will need a rolling pin and a ruler to roll out pie dough.
After you have rolled out your pie dough, it’s time to shape it in the pie plate. You will need 1 recipe Pie Dough and the following equipment to shape your pie shell:
Sometimes pie fillings don’t need any baking (see Pumpkin Pie), but the pie crust still does. Baking a pie crust without any filling is what the experts call blind-baking. You will need 1 recipe Pie Dough, rolled out, shaped into a pie shell, and chilled—or 1 round store-bought dough, shaped into a pie shell and chilled. You will also need the following equipment: